Bulgogi Meatballs Recipe - The Washington Post

Publish date: 2024-08-04
Democracy Dies in Darknessclock25 minscourseAppetizerStart CookingComment on this storyAdd to your saved recipesBy Cammie Kim Lin

These meatballs are cute, simple and delicious. They can be served many ways: as passed hors d’oeuvres, for dinner with rice or noodles and sautéed Asian vegetables, or with ssambap — Korean lettuce wraps with rice. They freeze nicely, too, making for great quick meals or lunchboxes, so you might want to double or triple the ingredients. This is not a traditional Korean recipe, but the flavors are true bulgogi.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

From writing professor and cookbook author Cammie Kim Lin, adapted from “(Serious) New Cook” by Leah Su Quiroga and Cammie Kim Lin (Rizzoli New York, 2022).

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Ingredients

measuring cup

Servings: 8-10 (makes 35 to 40 small meatballs)

Directions

Time Icon Total: 25 mins

  • Step 1

    In a liquid measuring cup or small bowl, mix together the soy sauce, sugar, sesame oil, mirin, if using, and garlic.

  • Step 2

    Position an oven rack about 6 inches away from the broiling element and preheat the broiler.

  • Step 3

    Add half of the soy sauce mixture to a large bowl; reserve the remainder for the dipping sauce. Sprinkle the panko on top and stir to combine. Add the beef and scallions, and gently mix it all together until thoroughly combined, being careful to not overwork the mixture.

  • Step 4

    Use a scant 1-tablespoon measure to scoop the mixture and gently roll into meatballs, placing them on a large sheet pan. Keep the meatballs small — no more than 1 inch in diameter — so they cook quickly.

  • Step 5

    Transfer the sheet pan to the oven and broil for about 5 minutes, or until the meatballs are evenly browned and the internal temperature registers 160 degrees on an instant-read thermometer. (To check without a thermometer, carefully grab a meatball with tongs and break it. If the inside is uniform in color and texture, it’s cooked through. If it’s not, give them a couple more minutes.) Ideally, you’ll get a nice char on the top without overcooking them.

  • Step 6

    While the meatballs are broiling, pour the remaining soy sauce mixture into a small saucepan and set over medium-high heat. In a small bowl, whisk together the water and the cornstarch to form a slurry, then whisk it into the soy sauce mixture. Bring to a boil, stirring constantly, then remove from the heat and set aside.

  • Step 7

    If serving as hors d’oeuvres, stick a toothpick into each meatball and arrange them on a serving platter with the dipping sauce on the side — or drizzle the sauce over the meatballs, with toothpicks on the side. If serving as a main course, arrange the meatballs on a platter with the sauce on the side or drizzled over and serve, family-style, with rice and sauteed spinach or bok choy, or with sliced cucumbers and crispy lettuce leaves for wrapping.

    • Substitutions

    To make these meatballs gluten-free >> use gluten-free soy sauce or tamari and gluten-free panko.

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    Nutritional Facts

    Per serving (4 meatballs), based on 10

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From writing professor and cookbook author Cammie Kim Lin, adapted from “(Serious) New Cook” by Leah Su Quiroga and Cammie Kim Lin (Rizzoli New York, 2022).

    Tested by Olga Massov.

    Published April 8, 2023

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